Curry – Strips of chicken fillet

Ingredients for 4 servings:

• 600 g chicken breast fillet(s)
• 30 g bacon, diced
• 1 large onion(s)
• 1 clove(s) garlic
• 2 tsp, leveled Fondor
• 1 tsp, leveled vegetable broth
• 500 ml water
• 2 tbsp olive oil
• 200 ml sweet cream
• 3 tbsp, leveled tomato paste
• 3 tbsp, leveled curry powder
• 4 tbsp flour
• 1 slice(s) pineapple, fresh, approx. 2 cm thick
• 3 tbsp vegetables (letscho), from the jar
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

With bacon, onions, cream

Stir the fondor and vegetable stock into the water. Peel the pineapple and then cut it into small sticks. Cut the meat into bite-sized strips and coat in half of the flour. Finely chop the onions and garlic. Heat the oil in a pan, fry the bacon, remove from the pan, and set aside. Add the meat to the pan and fry until crispy. Add the onions, garlic, and lecho and fry for about 3 minutes. Season with salt (a little sparingly because of the bacon, so it’s better to season later) and pepper. Add the curry, tomato paste, and remaining flour and sauté briefly. Deglaze with the prepared stock, stir, and add the bacon. Simmer for 10 minutes. After about 5 minutes of cooking, add the pineapple. Stir frequently. Add the cream, stir, and simmer briefly. Season again to taste and serve with rice.